Pitmaster Tip: The Cheese Factor

Always use a mix of “melting” cheeses and “flavor” cheeses for your macaroni and cheese. Monterey Jack is a champion melter, while Sharp Cheddar and Smoked Gouda provide the depth of flavor that stands up to the wood smoke.

Essential Tools

Smoker Large Pot Cast Iron Skillet (12-inch) Whisk Saucepan

Ingredients

The Basics

1 lb Elbow Macaroni (cooked 2 minutes less than package directions) 4 cups Shredded Cheese (2 cups Sharp Cheddar, 1 cup Smoked Gouda, 1 cup Monterey Jack) 1 quart Whole Milk 1/2 cup Unsalted Butter 1/2 cup All-purpose Flour 8 oz Cream Cheese (softened) 1 tsp Smoked Paprika 1 tsp Garlic Powder 1/2 tsp Cayenne Pepper (optional for back-end heat)

The Topping

1 cup Panko breadcrumbs 2 tbsp melted butter 1/2 cup Parmesan

Directions

Prepare the Smoker

Preheat your smoker to 225°F using a mild fruit wood.

🔥 225°F

Boil the Pasta

Cook your macaroni in salted water until it is just under al dente. It should still have a firm bite, as it will finish cooking in the cheese sauce on the smoker. Drain and set aside.

Make the Roux

In a large pot over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until it smells slightly nutty but hasn't turned brown.

Create the Sauce

Slowly whisk in the milk, a little at a time, to avoid lumps. Bring to a low simmer until the sauce thickens. Whisk in the softened cream cheese and your spices until smooth.

The Big Melt

Remove from heat. Fold in 3 cups of your shredded cheese (reserve 1 cup for the top). Stir until you have a thick, velvety liquid gold.

Combine

Fold the cooked pasta into the cheese sauce. Pour the mixture into your Cast Iron Skillet.

Smoke It:

Place the skillet uncovered in the smoker at 225°F for 30 minutes. This allows the smoke to penetrate the sauce.

⏱ 30 min 🔥 225°F

The Finish

Top with the remaining cup of cheese and the buttery Panko mixture. Increase the smoker temp to 350°F (or move to your indoor oven if needed) for 15-20 minutes until the top is golden brown and bubbling.

⏱ 5-20 min 🔥 350°F

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